Leg of lamb with apricots

Ingredients for 6 servings:

• 1 leg(s) of lamb, approx. 1.8 kg
• 1 lemon(s), untreated
• 6 tbsp thyme
• Salt and pepper from the mill
• 500 g onion(s), small
• 750 g potatoes, small
• 4 tbsp clarified butter
• 400 ml broth
• 1 gr. can/n apricot(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

A refined but easy-to-prepare meal

Wash the leg of lamb and dry it again. Grate the lemon zest, mix it with thyme, salt, and pepper, and rub it thoroughly into the meat. Cover and refrigerate for at least 2 hours. Preheat the electric oven to 175°C. Peel the onions and potatoes, leaving both whole if possible. Cut up only larger ones. Heat the lard in a roasting pan on the stovetop and brown the leg of lamb all over. Remove from the roasting pan. Brown the onions and potatoes in the remaining lard and remove from the roasting pan. Then return the leg to the roasting pan, deglaze with stock, and braise covered on the middle rack of the oven for about 1 hour. After 1 hour, add the browned potatoes and onions. Braise covered for another hour. Brown the leg of lamb at 200°C for another 20 minutes, carefully stirring in the drained apricots for the last 5 minutes.